Eggs — Food supply in Spain
Spain: Eggs — Food supply was 914,816 million Kcal in 2023. ▲ Rising
Eggs — Food supply in Spain, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for eggs — food supply in Spain is 914,816 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 4.5% on the previous year and up 14.8% over ten years.
Over the whole period, eggs — food supply in Spain peaked at 914,816 million Kcal in 2023 and was at its lowest, 775,421 million Kcal, in 2012.
Spain ranks 19th of 182 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 833,583 million Kcal | 775,421 million Kcal | 874,312 million Kcal | 10 |
| 2020s | 877,352 million Kcal | 830,573 million Kcal | 914,816 million Kcal | 4 |
Countries ranked near Spain
- 16 Iran (Islamic Republic of) 973,964 million Kcal compare
- 17 Malaysia 966,861 million Kcal compare
- 18 United Kingdom of Great Britain and Northern Ireland 958,647 million Kcal compare
- 20 Bangladesh 874,073 million Kcal compare
- 21 Republic of Korea 858,341 million Kcal compare
- 22 Philippines 852,712 million Kcal compare
More agriculture & rural data for Spain
- Agriculture share gdp 2.68 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.68 (2025)
- Agricultural raw materials exports 0.9% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 19.5% (2025)
- Rural population growth 0.0% (2025)
- Rural population 9.62 million (2025)
- Agriculture, forestry, and fishing, value added 2.7% (2025)
- Agriculture, forestry, and fishing, value added 51.14 billion current US$ (2025)
- Bananas — Production 421,320 t (2024)
Frequently asked questions
- What is eggs — food supply in Spain?
- Eggs — food supply in Spain was 914,816 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Spain?
- The highest recorded value was 914,816 million Kcal in 2023.
- What is the lowest eggs — food supply recorded in Spain?
- The lowest recorded value was 775,421 million Kcal in 2012.
- How does Spain rank for eggs — food supply?
- Spain ranks 19th out of 182 countries with data for 2023.
- Is eggs — food supply rising or falling in Spain?
- Over the last ten years it is up 14.8%. The long-run trend across the full record is rising.
- Where does this Spain data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.